A lightly creamy blue crab soup with ginger & sherry that dances on the palate. Ingredients: 1 Tablespoon vegetable oil 2 Tablespoons minced fresh ginger 2 Tablespoons minced shallots 1/4 cup Sherry 2 cups crab stock 1/4 teaspoon white pepper Salt to taste 3 Tablespoons cornstarch dissolved in 3 Tablespoons cool water 1/4 cup heavy Cream 1/4 cup crab meat Chopped parsley for garnish Method: In a sauce pot, sauté ginger and shallots with oil, high heat, 30 seconds. Add sherry,
Ingredients 4 pounds beef short ribs, cut into eight ounce portions 1 ½ cup dry sake 10 ounces miso paste ½ teaspoon cayenne pepper 1 ½ cups hoisin sauce 2 tablespoons liquid smoke 15 ounces mirin 8ish cups water Salt Method Salt the short ribs and brown on both sides in a rondeaux or Dutch oven. Deglaze with the sake, then reduce by half. Add the rest of the ingredients, and water until the ribs are just covered. Cover and simmer on low for 4 hours, or until tender.